RESUMO: Materiais de base biológica provenientes de proteínas, polissacarídeos e lipídios têm sido estudados como alternativas biodegradáveis aos plásticos sintéticos, bem como matrizes para incorporação de substâncias bioativas. Neste contexto, a pectina é um polissacarídeo utilizado para produzir filmes flexíveis para embalagens de alimentos. A própolis é uma mistura complexa de substâncias resinosas com propriedades antimicrobianas e outras propriedades biológicas que podem ser usadas para produzir embalagens ativas para alimentos. Contudo, a aplicação de tais materiais ainda está limitada devido à sua natureza hidrofílica. Portanto, este trabalho teve como objetivo avaliar experimentalmente as isotermas de sorção e o calor isotérmico de sorção de filmes de pectina-própolis nas temperaturas de 15, 25, 30 e 35 °C, e determinar o modelo matemático que melhor se ajusta aos dados experimentais obtidos. A pectina foi extraída do mesocarpo do pequi, fruta amplamente consumida no bioma cerrado brasileiro que gera grande quantidade de cascas (exocarpo e mesocarpo) descartadas. Dentre os modelos matemáticos estudados, o modelo Sigma Copace foi o que melhor representa o comportamento higroscópico dos filmes de pectina-própolis. O calor isotérmico de sorção diminuiu com o aumento do teor de água, os filmes apresentaram comportamento semelhante aos produtos agrícolas. A compreensão do comportamento deste filme contribui na aplicação de filmes de pectina-própolis produzidos utilizando mesocarpo de pequi como fonte de pectina. RESUMO proteínas sintéticos bioativas contexto alimentos Contudo hidrofílica Portanto pectinaprópolis 15 25 3 C °C obtidos exocarpo descartadas pectinaprópolis. própolis. água agrícolas 1 2

ABSTRACT: Bio-based materials from proteins, polysaccharides, and lipids have been studied as biodegradable alternatives to synthetic plastics, as well as matrices for incorporation of bioactive substances. In this context, pectin is a polysaccharide used to produce flexible food packaging films. Propolis is a complex mixture of resinous substances with antimicrobial and other biological properties that can be used to generate active food packaging. However, the application of such materials is still limited due to their hydrophilic nature. Thus, this experimentally evaluated the sorption isotherms and isothermal heat of sorption of pectin-propolis films at temperatures of 15, 25, 30, and 35 °C, and determined the mathematical model that best fits the experimental data obtained. The pectin was extracted from pequi mesocarp, a widely consumed fruit in the Brazilian cerrado biome that generates large amounts of peels (exocarp and mesocarp) which are discarded. Among the mathematical models studied, the Sigma Copace model was found to best represent the hygroscopic behavior of the pectin-propolis films. The isothermal heat of sorption decreased with increasing water content, and the films presented similar behavior to agricultural products. The understanding of such film’s behavior contributed to the application of pectin-propolis films produced using pequi mesocarp as a pectin source. ABSTRACT Biobased Bio based proteins polysaccharides plastics context However nature Thus pectinpropolis propolis 15 25 30 3 C °C obtained exocarp discarded content products film s source 1 2

ABSTRACT Endive is a vegetable traditionally eaten as a raw or cooked salad. It is a source of important nutritional compounds and one of the procedures for its industrialization is drying, which increases its shelf life, preserves the nutrients and reduces losses due to microorganisms. This research evaluated the drying kinetic of endive leaves at different temperatures and adjusted the experimental data according to mathematical models. The experimental design was completely randomized in triplicate, with each sample unit being a perforated aluminum tray containing about 100 g fresh leaves. The endive leaves were dried in an oven at 50, 60, 70 and 80°C. The mathematical models were adjusted according to the experimental data; non-linear regression analysis was performed by Gauss-Newton and Quasi-Newton methods. In all conditions, the mathematical models that best fitted the drying kinetics of the endive leaves were Midilli, Logarithmic and Valcam. The Logarithmic model, under these drying conditions, can be accurately described as suitable for predicting and simulating the drying kinetic of endive leaves, as it showed the best results in the statistical parameters evaluated.

RESUMO Chicória é um vegetal tradicionalmente consumido como salada crua ou cozida. É uma fonte de importantes compostos nutricionais e um dos procedimentos para sua industrialização é a secagem, que aumenta a vida útil, preserva seus nutrientes e reduz as perdas por microrganismos. Esta pesquisa avaliou a cinética de secagem de folhas de chicória em diferentes temperaturas e ajustou os dados experimentais de acordo com modelos matemáticos. O delineamento experimental foi inteiramente casualizado, em triplicata, onde cada unidade amostral era uma bandeja de alumínio perfurada, contendo cerca de 100 g de folhas frescas. As folhas de chicória foram secas em estufa, a 50, 60, 70 e 80°C. Os modelos matemáticos foram ajustados de acordo com os dados experimentais e, a partir deles, a análise de regressão não-linear foi realizada pelos métodos de Gauss-Newton e Quasi-Newton. Em todas as condições, os modelos matemáticos que melhor se ajustaram à cinética de secagem das folhas de chicória foram o Midilli, o Logarítmico e o Valcam. O modelo logarítmico, nessas condições de secagem, pode ser descrito com precisão como adequado para prever e simular a cinética de secagem das folhas de chicória, pois apresentou melhores resultados nos parâmetros estatísticos avaliados.

Abstract The objective of this study was to evaluate the influence of drying treatment on the characteristics physical, chemical, technological properties and bioactive of turmeric flour. The flour was obtained from the drying of rhizomes in a forced air circulation oven at temperatures of 45, 55, 65 and 75 °C. The analyzes performed were: pH, instrumental color, microstructure, granulometry, water and oil absorption indices, water solubility indices, and antioxidant activity. The characteristics of the flours significantly affected were moisture, protein, lipid and ash contents. The antioxidant capacity with the DPPH radical, for flour at the drying temperature of 45 °C, presented the highest value 36.55 Mmol Trolox g-1, and 7686.32 Mmol FeSO4 g-1 the FRAP radical at 65 °C.The phenolic content varied according to the solvent applied to obtain the extract, the mean values of total phenolic compounds for each temperature were: 0.419, 0.332, 0.316, 0.283 mg GAEa 100 g-1for temperatures 45, 55, 65 and 75°C respectively. Water solubility index (WSI) and oil absorption index ranged from 12.45 g g-1 to 11.78 g g-1 and from 2.54 g g-1 to 2.49 g g-1, respectively, for temperatures of 45 °C and 75 °C. The results of the present study indicated that temperature influences the physicochemical and technological properties of turmeric flour.

Abstract Evaluate texture in relation to the hardness, fracturability, cohesiveness, elasticity and chewiness parameters of Brazil nut kernels stored in different packagings over time of 240 days. The experimental compression tests were conducted in 15 kernels for each treatment using a texturometer equipped with a load cell of 25 kg. The following parameters were used: pre-test speed: 2.0 mm s-1; test speed: 0.50 mm s-1 and post-test speed: 0.50 mm s-1; 10% compression and rest period of 2 s between the two cycles; initial load of 7 g; and data acquisition rate of 10 points per second. The data were subjected to analysis of variance (ANOVA), followed by the Scott-Knott test at 5% significance level, using R software. Storage time interfered in the moisture content, leading to the highest value initially, 4.03% w.b., and lowest value at 120 days, with an average of 2.705% w.b. The hardness values of the kernels stored in the polypropylene packaging remained the same throughout storage. The different packagings and storage times had no influence on the fracturability parameter. Polypropylene and vacuum packaging did not influence the elasticity of kernels throughout storage. Cohesiveness and chewiness showed differences between the packagings and between the storage periods.

Abstract The objective was to produce flour from sorghum grains, to determine the physicochemical and microbiological characteristics, and to develop different formulations of cookies, with total and partial replacement of rice flour, evaluating the moisture content, color, expansion factor and texture profile - TPA. Five formulations were processed, as follows: control - 0%; F1 - 25%; F2 - 50%; F3 - 75% and F4 - 100% sorghum flour. The sorghum flour showed physical, chemical and microbiological characteristics in accordance with current legislation, and can be inserted into human food. The different cookie formulations after baking had a moisture content below 7%. With the addition of sorghum flour, the cookies showed lower light F4 – 32.35 L*. The addition of sorghum flour did not affect the expansion factor of the cookies, with average value of 2.13. The different concentrations of sorghum flour, showed interference in analysis of the Texture-TPA profile, the F3 formulation, presented higher values of hardness 25594.44 N, fracturability 251 N, cohesiveness 0.27. Elasticity has not been compromised. The highest values of gumminess 53.08 N, chewability 1471.15 mJ were found in the formulation F4 – 100% FS. These results may help improve the quality of sorghum-based gluten-free foods for celiac consumers.